My Cagefree Family called from the Georgia coast this afternoon to ask if the shrimp coming in off the local boats is safe for babies and mamas (it is), which of course made me think about dinner. I didn’t have any fresh shrimp, but I did have a bit of Alaskan salmon, cod and crab..
Make a stock of filtered water, celery, onions, bay leaf, white peppercorns, lemon slices, thyme and white wine.
Put filets of salmon and cod (or whatever sort of fish you have) into a wire basket and place that in the simmering stock to poach until just barely done. Set aside to cool.
Meanwhile, strain and reduce the poaching liquid until flavorful, about 30 minutes.
Finely chop fennel bulb, celery, leeks, carrots, tomatoes and garlic. Sauté in whole butter until softened, about 3 minutes.
Mince the cooled fish, reserving some larger pieces for garnish.
Whisk tomato paste and cream into stock. Thicken with a little roux. Add cooked vegetables and poached fish and simmer 15 minutes. Add sherry, saffron, paprika, S&P and dill. You may purée the soup with an immersion blender or leave it coarse according to your preference.
At this point, I’m sure you’re asking yourself where’s the HFCS? It’s just not a meal without the natural goodness of High Fructose Corn Syrup! Resist, I tell you.
To serve, ladle soup into a bowl, drizzle with sherry and hot sauce (optional) and garnish with reserved fish, seasoned croutons and fennel.
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